The introduction of yogurt can be traced back to around 100 BC in Greece. Nutritionist Feller explains that the straining process is the primary distinction between Greek yogurt and regular yogurt. Greek yogurt is strained to eliminate whey, resulting in yogurt with a thicker consistency.
Because of this method, Greek yogurt has more protein, fewer carbs, and less salt than regular yogurt. It has an average of 11 grams of protein per serving, corresponding to 22 percent of the daily protein requirement. Additionally, one serving contains 10 percent of the recommended daily calcium intake.
Also, it is an excellent source of several nutrients, including protein, vitamin B12, riboflavin (B2), and selenium. Moreover, this type of yogurt is abundant in calcium, pantothenic acid, phosphorus, zinc, potassium, and vitamin A. In addition, Greek yogurt includes trace minerals such as magnesium, choline, and copper.
Because of their high nutritional value, several health advantages have been associated with Greek yogurt, including improving heart, brain, gastrointestinal, and bone health. Also, remember that its nutritional value varies based on the kind of Greek yogurt. For instance, full-fat Greek yogurt is higher in fat and calories, while sweetened and flavored versions are higher in carbohydrates and added sugar.
Improves Bone Health
Greek yogurt is rich in calcium, magnesium, and phosphorus, three essential minerals for bone health. It inhibits bone resorption when paired with other lifestyle variables, such as regular exercise. Aside from that, it also helps strengthen the bones and teeth and potentially prevents the development of osteoporosis, a common degenerative bone disease.
Statistics showed that each additional serving of yogurt per week was related to a 39 percent reduction in osteoporosis risk in women and a 52 percent reduction in risk in men.
In one research, women who consumed more yogurt had greater hip bone density and a lower chance of developing other bone diseases as they age. In males, high yogurt drinkers had 12.9 percent higher vitamin D concentrations than non-consumers and 9.5 percent lower levels of Trap 5b, a marker for the number of osteoclasts — bone cells involved in bone maintenance and repair.
According to the authors of a Department of Agriculture aging cohort research, yogurt’s ability to increase bone strength may be attributed to its unique combination of macro- and micronutrients with bioactive components. It includes significant amounts of bone-strengthening vitamins, minerals, bioactive peptides, and bio cultures that may aid in preserving healthy bones and muscles throughout aging.
